Bring a large pot of water to boil. Add the lentils and cook for 20-30 minutes, until the lentils
are very tender. Drain and set aside to cool slightly.

In a large skillet, heat the 2 tablespoons olive oil or medium high heat. Add the onions and
sauté for 5 minutes, stirring frequently. Add the carrots and sauté for 5 minutes until
softened. Add the tomato paste and sauté for 1-2 minutes; remove from heat.

Place the vegetable mixture in a food processor with the cooked lentils, oregano, thyme,
basil, and salt. Pulse the mixture for several minutes until partially broken down into a sticky,
thick mixture. Transfer to a large bowl. Add the walnuts, breadcrumbs, Parmesan cheese to
the food processor and pulse 5-10 times or until the consistency resembles crumbs. Add
these crumbs to the large bowl and stir to combine with the lentil mixture. Add the beaten
eggs and stir or mix with clean, washed hands until everything is combined. Chill the mixture
in the refrigerator for 30 minutes to help it stay firm.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Roll the chilled
mixture into golf ball sized balls and place on the baking sheet. Drizzle the top of each
meatball with about a teaspoon of olive oil and bake for 20-30 minutes, until the meatballs
reach your desired firmness.

Place the baked meatballs into a baking dish with higher sides and pour the sauce over the
meatballs. Top with Mozzarella cheese and cover with well-oiled foil to prevent sticking. Turn
the heat up to 400 degrees and bake for 10-15 minutes or until the cheese is melted and the
sauce is bubbling. Remove from the oven and sprinkle with fresh parsley.

Bring a large pot of water to boil. Add the lentils and cook for 20-30 minutes, until the lentils
are very tender. Drain and set aside to cool slightly.

In a large skillet, heat the 2 tablespoons olive oil or medium high heat. Add the onions and
sauté for 5 minutes, stirring frequently. Add the carrots and sauté for 5 minutes until
softened. Add the tomato paste and sauté for 1-2 minutes; remove from heat.

Place the vegetable mixture in a food processor with the cooked lentils, oregano, thyme,
basil, and salt. Pulse the mixture for several minutes until partially broken down into a sticky,
thick mixture. Transfer to a large bowl. Add the walnuts, breadcrumbs, Parmesan cheese to
the food processor and pulse 5-10 times or until the consistency resembles crumbs. Add
these crumbs to the large bowl and stir to combine with the lentil mixture. Add the beaten
eggs and stir or mix with clean, washed hands until everything is combined. Chill the mixture
in the refrigerator for 30 minutes to help it stay firm.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Roll the chilled
mixture into golf ball sized balls and place on the baking sheet. Drizzle the top of each
meatball with about a teaspoon of olive oil and bake for 20-30 minutes, until the meatballs
reach your desired firmness.

Place the baked meatballs into a baking dish with higher sides and pour the sauce over the
meatballs. Top with Mozzarella cheese and cover with well-oiled foil to prevent sticking. Turn
the heat up to 400 degrees and bake for 10-15 minutes or until the cheese is melted and the
sauce is bubbling. Remove from the oven and sprinkle with fresh parsley.